Mama’s Jawa Mee

Directions

1. 1

   Place bones in a pot with just enough water to cover. Bring to boil and blanch 5 mins. Discard water and rinse the bones to remove residual scum and impurities.

2. 2

   Combine clean bones with remaining ingredients in a pressure cooker. Pressure cook on High, 1 hr. Alternatively, simmer on stovetop 3 hrs.

3. 3

   Peel and slice sweet potato into 2cm slices. Steam 25 mins until tender. Mash.

4. 4

   Combine all gravy ingredients in a pot and bring to boil. Cook 20-30 mins, stirring occasionally until reduced and thickened slightly. Taste and adjust seasoning.

5. 5

   Shell and devein prawns, season 15 mins. Heat oil in a wok. Fry prawns until cooked and fragrant.

6. 6

   Season squid with salt and pepper. Heat oil in a wok. Fry onions until light golden. Add cili boh, ketchup, salt, and sugar. Fry 1 min. Stir in water then the squid. Simmer until squid is cooked, 3 mins. Add soy sauce and lime juice. Dish up.

7. 7

   Taukwa: Deep fry whole, slice into ⅛th pieces

8. 8

   Potato: Boil whole until tender ~40 mins. Peel skin and slice into 1cm-thick slices.

9. 9

   Blanch beansprouts ~1 min until crisp tender. Blanch noodles 15-30s. We do this one serving at a time with a noodle strainer.

10. 10

    Top noodles and beansprouts with a few ladles of gravy. Add all the toppings and enjoy!